In this episode, I'm joined by Chef Ki Chung of Bar Maze in Honolulu.

Episode Notes

Ki Chung is the executive chef of Bar Maze in Honolulu, Hawaii. In this conversation, we talk about his journey to becoming a chef, including his time at French Laundry, Commis, and Aubergine. He also discusses the importance of creating a positive work culture in the restaurant industry, nervousness, improving team culture, and eating to learn.

In this interview, chef Suzanne Vizethann discusses a range of topics, including the importance of prioritizing mental health in the hospitality industry, the value of pop-up restaurants for testing new concepts, and the need for authenticity and empathy in hiring. She also shares her approach to making soft scrambled eggs and her recent change of mind on growing her business. Vizethann's core values of investment and authenticity are highlighted throughout the conversation.